Finely grind the oatmeal in a food processor or blender, and then transfer to a medium-sized mixing bowl.

To the oats, whisk in the flour, baking soda, and salt, and then mix in the buttermilk until a dough is formed.

Turn the dough out onto a floured surface, knead once or twice to bring it together, and then form the dough into an 8-inch (20 cm) disc.

Heat a skillet over low heat. Add a touch of oil and then place the dough disc in the skillet.

Cook the bannock until nicely browned (about 10-15 minutes) and then flip and cook the other side and cook for another 10 minutes or so.

Divide into wedges and serve while still warm with butter and jam. Store leftovers in an airtight container at room temperature for up to 3 days.